Description
This Maple Brown Butter Cheesecake is a decadent dessert featuring a rich cream cheese filling sweetened with pure maple syrup and brown sugar, set atop a buttery graham cracker crust made with browned butter for a deep, nutty flavor. Baked in a water bath for a silky texture and finished with an optional drizzle of additional browned butter and maple syrup, this cheesecake is perfect for fall gatherings and holiday celebrations.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, browned
- 2 tablespoons granulated sugar
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup pure maple syrup
- 1/2 cup brown sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional Topping
- Additional browned butter and maple syrup for drizzling
Instructions
- Prepare Crust: Preheat the oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, browned butter, and granulated sugar until fully mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove from oven and allow it to cool while you prepare the filling.
- Make Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pure maple syrup, brown sugar, and sour cream, mixing well until fully incorporated. Then, beat in the eggs one at a time to maintain a smooth texture. Add the flour, vanilla extract, and salt, mixing thoroughly to complete the filling.
- Assemble Cheesecake: Pour the cream cheese filling over the cooled crust in the springform pan. Smooth the top with a spatula to create an even surface.
- Bake with Water Bath: Place the springform pan inside a larger baking dish. Carefully pour hot water into the outer dish until it reaches halfway up the sides of the springform pan, creating a water bath that will help bake the cheesecake evenly and prevent cracking.
- Bake Cheesecake: Bake in the preheated oven for 55 to 65 minutes, or until the center is just set but may still slightly jiggle when gently shaken.
- Cool in Oven: Once baking time is complete, turn off the oven and crack the oven door open. Let the cheesecake cool gradually in the oven for 1 hour to prevent sudden temperature changes that could crack the surface.
- Refrigerate: Remove the cheesecake from the oven and water bath. Refrigerate for at least 4 hours or preferably overnight to allow it to set fully and develop its flavors.
- Serve: Before serving, optionally drizzle the cheesecake with additional browned butter and pure maple syrup for extra richness and sweetness. Slice and enjoy.
Notes
- Use Grade A dark maple syrup for a richer, deeper maple flavor.
- Ensure cream cheese is at room temperature to avoid lumps in the filling.
- For a spicier twist, substitute gingersnap crumbs for the graham crackers in the crust.
